Autumn isn’t autumn until you enjoy a pumpkin baked good. That’s just a fact of life. And thankfully, you can enjoy a delicious pumpkin treat without sacrificing deliciousness OR nutritiousness. (Is that a word? It is now!)
There are all sorts of pumpkin-based recipes available these days: try Pumpkin Blondies (a favorite of mine!) or Pumpkin Spice Donut Holes (really mini muffins), or take a walk on the wild side with Pumpkin Not Chocolate (a unique but creamy and satisfying hot beverage).
Or, of course, you could try these pumpkin donuts! They will certainly fit the bill: a delicious treat that’s pretty healthy. At any rate, it’s way healthier than the pumpkin donuts you’ll find at your local donut shop. Guaranteed!
What I love most about this recipe is that it very closely resembles the super-quick biscuit donut recipe you’ve probably seen before (you know, the one where you take a can of biscuits, pop it open and fry ’em up?), but it’s made with all natural ingredients that you have right in your own kitchen. It’s essentially a type of biscuit dough turned into a donut by frying it and dusting it with powdered sugar. Easy and quick!
Um, and yeah. Delicious.
For this particular recipe, I used a blend of different grains ground in my grain mill: oats, millet, and wheat. I didn’t measure exactly, but the blend was about 50% wheat, 25% oat, and 25% millet. I would imagine you could use 100% wheat with excellent results, but anything else might require some alterations. Also, I should note that I ground the wheat on the pastry setting.
- 1¾ cup flour blend (50% wheat, 25% each millet and oat) OR white whole wheat ground on pastry setting
- 2 t. baking powder
- 1 t. pumpkin pie spice
- ½ t. salt
- ½ cup pumpkin puree
- ½ cup milk (any kind)
- ¼ cup maple syrup
- ¼ cup unrefined sugar or coconut sugar
- coconut oil or palm shortening for frying
- powdered sugar, optional
- Sift together the flour, baking powder, pumpkin pie spice and salt.
- Stir pumpkin puree, milk, maple syrup, and sugar together in a separate bowl.
- Combine dry and wet ingredients, adding extra flour a tablespoon at a time until you have a dough that is firm but soft.
- Chill the dough for about 10-15 minutes.
- Dust the countertop with flour and place the dough on it. Knead it gently and then roll it out until it is ¼" thick. Cut out with a donut cutter; place each donut on a floured cookie sheet until you are ready to fry. Let the donuts stand for about 5 minutes.
- Use a pot that's large enough to hold enough oil or shortening to cover the donuts while leaving 3" to the top of the pan. Heat the oil to 370F and be sure to maintain that temperature while frying.*
- Place the donuts into the oil, frying only a few at a time. When the first side is brown, flip them over to brown the second side. Drain and cool on paper towels.
- Roll in powdered sugar, if desired.
- *I don't actually have the right kind of thermometer for this task, so I just watched the donuts carefully. If they brown rapidly before cooking all the way through, the oil is too hot. If they absorb oil before cooking, the oil is too cool. I think I kept my dial around 6 or 7 to maintain the right temperature.